Preparation

Cook the gnocchi in plenty of salted water and as soon as they float to the surface remove and place in a pan in which the butter flavoured with sage has melted and unsalted water with two tablespoons of BAUER MEAT DADOCREMA has been added to form an emulsion. Coat the gnocchi in the sauce then remove from the heat and cream with the grana cheese.
Plate up and garnish with the smallest sage leaves.